It's December. In fact, an entire week of it has gone by already. I haven't even finished uploading my photos of beautiful Turkey and my visit was in September!
In keeping with the season, I've baked a batch of cookies with a little friend, a cake for my Aunt's Cell Group and some Gingerbread Men (who all met their demise fairly fast).
Also in keeping with the season, I've received FOUR presents already. For someone who isn't getting herself any presents this, I've done really well done so far.
Two came unwrapped, while the rest came wrapped but were unwrapped very quickly. I got a copy of Luisa Weiss' My Berlin Kitchen; a set of Georg Jensen Christmas Ornaments; Ghillie Basan's The Complete Book of Turkish Cooking and Persiana by Sabrina Ghayour.
If you know me well, you'll know that I adore books. I've put each one of these books to use already. I've started reading My Berlin Kitchen, and have busy been poring over the cookbooks with great delight for ideas on what to cook for the little Christmas Party I'm throwing on the 26th.
In the meantime, I still have to eat. Here's what I did with a fillet of white fish recently.
Baked White Fish
1 fillet White Fish, boneless
1 Tomato, chopped fine with seeds and pulp removed
1 clove Garlic, chopped fine
Black Pepper, freshly ground
Coloured Peppers, whole
Preheat the oven at 170 Celsius. Tear-off a sheet of aluminium foil large enough to wrap the Fish in. Place the foil on a baking tray.
Place the Fish in the middle of the foil. Place the Tomatoes on top and sprinkle on the Garlic. Season with Salt and Pepper. Dot the top with Pesto and scatter the Coloured Peppers over. Drizzle over the Olive Oil. Wrap the Fish sealing the edges carefully.
Place the Fish and baking tray into the oven. Increase the heat to 190 Celsius and bake for about 25 minutes.
Be careful when you remove the Fish from the oven. Carefully unseal the foil for the steam will be hot. Dish out on a plate and pour the remaining juices from the parcel onto the Fish. Serve immediately.